Buffalo Chicken Macaroni and Cheese

If you dig spicy like I do then this recipe is worth a try. I love hot sauce!!

about 1 1/2-2 c. elbow noodles(or any hollow noodle)
1 boneless skinless chicken breast, diced
ranch seasoning pack
1 carrot skinned and shredded
2-3 c. shredded sharp cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
salt and pepper to taste
pinch cayenne pepper
pinch nutmeg
tabasco sauce

First off get your noodles cooking according to package instructions excepting you'll want to remove them just short of al dente. In a medium skillet saute the shredded carrots in extra virgin olive oil until they are softened, remove from pan. Cut the chicken into small cubes(about the size of the macaroni noodles and sprinkle with some of ranch seasoning packet to your desired taste(lightly coat). Add more oil to the pan and cook chicken through. Add chicken to the set aside carrots. In the same pan melt the butter and whisk in the butter to make a roux. Add the milk, whisking constantly until the roux is well mixed in. Add seasonings and continue whisking until thickened. Remove from heat and stir in cheese. Add your desired amount of hot sauce, I like a lot, and mix in well. Make sure to taste test so you know if you want more heat. Add the carrots and chicken and cooked noodles and return to a low heat. Continue cooking until the noodles have reached your desired tenderness and they have soaked up most of the cheesy gravy.